Tortellini Pasta Salad

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Tortellini Pasta Salad

Source of Recipe
From "The Gathering Table" by Annie Boyd

List of Ingredients

For the salad:
◦ 2 cups fresh snow peas
◦ 2 cups broccoli florets
◦ 2 cups button mushrooms, sliced
◦ 2 � cups cherry tomatoes, halved
◦ 1 (6-ounce) can black olives, drained
◦ 8 ounces cheese-stuffed tortellini
◦ 3 ounces fettuccine, uncooked
◦ 1 tablespoon grated Parmesan cheese

For the dressing:
◦ � cup sliced green onions
◦ ⅓ cup red wine vinegar
◦ ⅓ cup olive oil
◦ 2 tablespoons chopped fresh parsley
◦ 2 cloves garlic, minced
◦ 2 teaspoons dried basil
◦ 1 teaspoon dried dill weed
◦ 1 teaspoon salt
◦ � teaspoon pepper
◦ � teaspoon sugar
◦ � teaspoon dried oregano
◦ 1 � teaspoons Dijon mustard
Recipe
In a large pot, boil snow peas and broccoli for one minute. Drain and let cool. When at room temperature, combine peas and broccoli with mushrooms, tomatoes, and olives in a large bowl.

Cook tortellini and fettuccine according to package directions.
Drain and cool.Combine cooled pasta with vegetables.

Mix together all ingredients for dressing. Shake well in a tightly covered jar (a pint jar works well for this) or other container. Pour over tortellini and vegetables and toss well. Chill several hours before serving. Garnish with Parmesan cheese.

Makes 10 to 12 servings

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